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Almost without fail, January — which is always too cold, too dull, and too overdue for an antidote for holiday excess — puts me in the mood for rice pudding and this year was no different. I played around with it all month. I made my standard. I made a “creamiest” version I found online that landed me with an undercooked eggy puddle and a wobbly belly. I made a baked version that never came together. And I caved to my husband’s repeated request for chocolate rice pudding which is something you will never see on this site because it was, hands down, the most revolting looking dish I’ve yet to ladle into a bowl. (I added 3 ounces of bittersweet chocolate added to my old favorite, and nixed the almond. See? Now I’ve saved myself a photography challenge!)

But it took me until February got me daydreaming of warmer climates to figure out what I’d really been looking for: arroz con leche. Now, here’s the thing — I did it wrong. I mean, it’s inevitable that it will seem wrong to someone who grew up eating it. There are as many versions of arroz con leche as there are Spanish-speaking grandmas who stir it up, and rarely are two versions alike. That’s the best part.

Here’s what they have in common: Most are thinner than you may expect from rice pudding, not overly sweet and generally just scented with cinnamon and lemon or orange zest (though I’ve seen lime used too). Many use a can of sweetened condensed milk, some us evaporated milk as well. Raisins are optional but common. Some use an egg or even two, many do not. Vanilla is sometimes used, often skipped. There are Dominican version, Peruvian version, Cuban versions, Colombian versions, Spanish versions and guys, all I want to do right now is go visit each of them, audition them on their home turf. Road trip, anyone?

Alas, I am in New York City where more (!) snow (!) is predicted and lazing about is the order of the day. I’m trying to make the most of it, I really am and this pudding, it helps.

Do you like Cozy Shack rice pudding? Has the rice pudding you fell in love with at New Jersey diners and New York delis been elusive to you at home? Well, step right up! (Can you see me in my cape and top hat, waving you into the circus tent? No? Sigh.) Look no further! All of your rice pudding dreams will come true right before your very eyes!

Ahem, more soberly: I made a few changes to the original ingredients, adding salt and swapping large peels for finely grated zest. Some fun ideas for next time: Swapping out some of the milk for an equivalent amount of coconut milk. Swapping a jar of store-bought dulce de leche for the sweetened condensed milk.

Original recipe says it serves 4, I say 8, easily

1 cup long-grain white rice
2 cinnamon sticks (I had very large canela sticks — see bottom for more info — so I only used one)
2 strips of lemon or orange zest (can use a peeler to get a larger piece)
3 whole cloves or a tiny pinch of ground cloves
4 cups water
1 egg
3 cups whole milk (updated to note that many people, including my mother, successfully made this with lower fat milks)
1 (12-ounce) can sweetened condensed milk (I realized after the fact that my can had been 14 ounces, had no averse effect)
1/4 teaspoon salt
1 tablespoon vanilla
1/2 cup raisins (optional)

Soak the rice, cinnamon sticks, lemon or orange zest and whole or powdered cloves in the water in a heavy saucepan for 1 hour.

After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.

While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, condensed milk, salt, vanilla extract and raisins, if using, to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency about 25 to 35 minutes (see notes that follow).

(About cooking time: Many reviewers said 25 to 35 minutes was way too much cooking time for them, and that 15 to 20 minutes would have been better. I was all ready to pull my pot off early, but actually needed almost 30 minutes. Still, want to give you a heads up that yours might be done sooner.)

(About “desired consistency”: I cooked mine until all but 10 percent of the liquid had been absorbed, which yielded a creamy, not-too-thick pudding. If you like your arroz con leche thinner, pull it off the stove when more liquid is left. This pudding does most of its thickening as it cools, but the end result should still be thinner than traditional rice pudding.)

Remove citrus zest and cinnamon sticks. Let cool uncovered, then chill the rest of the way in the fridge.

Mexican cinnamon: A long time ago, I bought a jar of canela (Mexican "soft cinnamon") sticks from Rancho Gordo and this was the perfect time to bust it out. The cinnamon flavor is just a little different than we’re used to, a little less loud and one note, a little dynamic. It smells exactly like a cross between a cinnamon stick and apple cider. Seriously! When simmered with the pudding for almost an hour, the pudding had an almost spicy edge to it and an unmistakable flavor I associate only with arroz con leche.

314 comments on arroz con leche (rice pudding)

Yesssss! I’m so happy you posted this recipe! My family is from Mexico and makes pretty much this exact recipe, minus the citrus zest. The cinnamon stick is crucial!
As is the vanilla! The flavor is incredible!

I love rice pudding. I grew up eating my British Honduras (now Belize) neighbor’s pudding. Can’t wait to try your recipe. I think I’ll substitute vanilla bean for the extract and put it in the beginning with the other spices. I don’t mind the black specks but love the flavor.

Your rice pudding looks delicious. I made some once that I was happy with, but what I really want to make is chocolate short grain rice pudding like I had a couple years ago at Rice to Riches on a NYC visit. Any ideas?

Its official – you are reading my mind. Just 15 minutes ago I looked up Cannelle et Vanille’s recipe as I have a subtle sweet tooth tonight that I can’t shake. But since I wasn’t in the mood to start a long recipe it now, I figured I would make it tomorrow. And now yours shows up in my reader – and I love that it is specked with citrus. It will be perfect to make for tomorrow’s rainy day.

Goodness. Here I am with a head full of dreams of a bread pudding, and they have all been squashed by the rice pudding. And I may have ordered some canela about 10 seconds ago. Thanks for the link. I await its arrival impatiently.

Yummmmm….I’ve been thinking about rice pudding, and now you’ve got me absolutely craving it. I usually make mine with leftover rice, but this looks excellent. I have some wonderful cinnamon in my pantry that I need to use – seems like the perfect fit.

These look great! I’d always had it with lime growing up – you wanted to get the cinnamon stick in your bowl but avoid the lime. I also found a version with milk, evaporated, and condensed that would be an arroz con tres leches but haven’t tried it yet.

“This photoshoot ended abruptly when a second after the last shot was taken he let loose a spectacular amount of gak. On daddy’s side of the bed. I may or may not have high-fived him for managing to spare both my side and my sleeves/hair/jeans for once.”

I think the last photo caption should have been, “hey mom, got something for ya!”

you left out the milk! It’s in the directions, but not in the ingredient list (but is listed on Hoffman’s recipe) “Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat.” Sounds delish!

Hmm… I’ve always had a think about textures like that, but maybe I’ll give this a try. I made bread pudding today. Do you have a recipe for that, or for bread and BUTTER pudding? I’m English and I live in rural ME, and I’m trying to reclaim this stuff.

Funny enough, my husband and I were going through a (long) list of desserts we (well mostly me) could make… and Arroz con Leche was top on his list. He wants it with fruits confits (which I don’t like). I’ll stick to your recipe first!

I can’t wait to try this. I was just on the site earlier making the arroz con pollo, and have left over rice… so guess what I’m making over the weekend? (The arroz con pollo was amazing… impressed my Cuban father, whose only criticism was that it needed olives).

hmmm… this looks and sounds amazing! I am trying to stay away from dairy, and I’m wondering if full-fat soymilk rather than regular milk, plus coconut milk instead of sweetened condensed would substitute?? (thinking…)

I love rice pudding and had to comment since my daughter made some yesterday. Even though we make it a bit healthy (fat-free milk and less than 1/2 c sugar) – I think it still is wonderful. Just rice, milk, orange zest and vanilla…THEN once it’s cooked and still warm you put a few (less than 10) chocolate chips in the bowl before adding the pudding. You can either stir it up and make a chocolate mess or just dip in and get bits of chocolate. It is WONDERFUL.

Oh! This very similar to the Arroz con dulce we make in Puerto Rico! My grandma would make this during Christmas it took all day to make and the scent would drive me crazy, She’d first make a very concentrated tea-syrup thing with ginger, star anise, cinnamon and cloves then the rice, raisins, milk and god knows what else! Its very very popular over here and it sells really well! What i loved the most was the rice that stuck to the botton of her huuuuuge pot, brown and chewy and oh so good, Will have to make this over the weekend!

geesh. i forget what i wanted to say the first time i commented – that’s all jacob’s fault. my grandma used to make leftovers into a sort of soufle. i always loved the dish more for its second shine. she would beat yolks with a bit of water to ribbon stage, then fold in the rice, then fold in the stiff whites, then baked it. then yum.

I told the man at this little Indian buffet I go to, that I could easily come in and just eat an entire meal of rice pudding. He told me one lady came in and said she would like someone to fill up a bathtub with it that she could just sit in.

I learned to make arroz con leche during a summer when I lived, nearly by accident, in a farm community in Costa Rica. I was chastised by the local ladies for not knowing how to make rice properly, by feel and eye not by measuring cup and timer. And once I mastered rice, I had to learn arroz con leche. We used the cones of dulche, and we cooked the rice in milk with frequent stirring to make it thick and creamy, almost like risotto technique. I’ve never been able to make it the same since coming home, but from time to time I get up the gumption to try again. You may just have given me an excuse.

I can’t wait to try this recipe–and all the others. I just got turned onto your site compliments of the actress Keri Russell who mentioned smittenkitchen.com as a favorite in March’s issue of Health magazine.

made it – loved it – definitely the new go-to, which is saying something after a good 8 years of looking for a really, really good rice pudding recipe. I threw in a couple of star anise pods, just cause they were lying there next to the cinnamon sticks, and it was nice. seriously good stuff. thanks for posting that. :)

not only does that arroz con leche look amazing, but after reading this post i have the irresistible urge to squish your baby’s cheeks. you might possibly have baked the most adorable baby to ever walk the face of this earth! please post the recipe for such cuteness!

Jacob is GORGEOUS!!! Yet again, you have the eager, wooed multitudes raving about your baby’s cuteness. What a lucky boy he is!! Althoug h perhaps his mama gets a little jealous? =)
The rice pudding looks delicious.. I followed your links to your previous rice purddings, including the almond version and now I can’t decide which to make. Which is your all-time favourite? The almost BEST rice pudding ever? After you’ve told me, I’ll make that one as I probably won’t be able to try ALL of them out!!
Deb, in this recipe can you substitute ground cinnamon for the cinnamon stick?

Have you tried replacing white rice with sticky rice (or called glutinous rice)? I grew up in a place where 80% of traditional desserts include of rice or rice powder, and sticky rice plays a dominant role in those desserts.

But sticky rice is harder to prepare in general. Instead of soaking it in water for 1h, you may want to do at least 12 and preferably 24.

While I like other versions of rice pudding, I’d put Dominican up against all of them. Sweet Dominican rice pudding is arroz con dulce. Arroz con leche is a savory, anise-flavored rice pudding. Now arroz con dulce— well nothing beats it. It’s coconut milk and cloves as the flavorings. There’s a little cinnamon, but cloves are king. I enjoy cinnamon-flavored ones, but find them lacking the depth that cloves give. It’s less sweet almost. And coconut milk just can’t be beaten. I do like bay-leaf scented rice pudding a lot though.

I have been SO into rice pudding lately that I’ve been eating it for breakfast. I was inspired last year by your recipe as well as a local spot that has a great rice pudding. I’m going to need to try this one, too. Luckily, I just bought some regular milk to make another batch of my usual. Now, I’ll use it for your arroz con leche. I wonder how this one would taste with some coconut milk added? And, I only have jasmine rice at home. Thanks for your always lovely photos and recipes.

I love rice pudding as a middle of winter comfort dessert, though I think I will make this with arborio rice. I seem to have acquired a glut of it and cannot make risotto fast enough (for 2 people a single batch of risotto is a week’s worth of food).

In Portugal, rice pudding is a common desert! Usually I add butter … I tried it many ways … The most recent was with grated carrots! So the kids eat more vegetables and don´t even know it!
Love your blog!

I completly agree with you when you says that there are so many kinds of “arroz con leche” as grandmas (and mums!) are in Spain!!

Actually, at my home “arroz con leche” is not a pudding but a soup, very sweet and with cinnamon on the top, prepared with whole milk, sugar, rice, cinnamon and orange. I invite you to come and visit Madrid and taste it!!

Meanwhile, you can see a really easy to make apple tart at my blog, and I promise to send you a recipe of a fabulous rice pudding tart!!

…and reading the comment of Nohemi above, I feel like I should chime in with my own story of childhood rice and milk. When my grandmother was a girl in rural South Carolina, she said she and her siblings often ate cold rice with hot milk, cinnamon and sugar. Throughout my childhood she fed the same dish to me–it was always one of my favorite morning treats! So maybe it’s not just Spanish grandmother’s, but Southern ones too!

I was on a rice pudding binge last month, so I would love to go on a road trip…it’s been so cold and Texas has reached the maximum allowed snowfall for the next century! Family tradition is of the baked variety where there is this thin layer of custard at the top where the cinnamon rests.

Sounds delicious…. The oven-baked version of rice pudding that I have made before takes ages, so I am definitely up for a quicker recipe, especially as rice pudding is my DD’s favourite at the moment. Its interesting that you use long-grain rice as I had understood that short-grain (or pudding rice here in UK) is what’s used.

I love, love, LOVE rice pudding and my all-time, hands-down, never-fail recipe came from the cook book “All Butter, Fresh Cream, Sugar-Packed Baking Book” by Judy Rosenberg. The book is fabulous and everything I have ever made from it was wonderful, so although I thought it was odd that a rice pudding recipe was mixed in with all of the cookies and brownies, I trusted her. Wow. Just Wow!! It has become my go-to comfort food gift. My friends agree that one should not be left alone with it because it just calls to you from the refrigerator.
All that being said, I have also never had anything but triumph from your recipes so now I might have to cheat on Judy and try this one.

I gave this pudding one shot, from this cafe in Melbourne which my sister claimed has the best. It tastes so much like rice I couldn’t stomach it. I felt like the flavours hadn’t seeped into the grains, so it tasted like sweet, milky rice. Not good. Now this version sounds more like my cuppa tea (pudding). The orange and spices, definitely adds dimension!

I loved that last picture — on the right, bottom photo of Jacob Henry. Hey he’s enjoying NYC’s winter. Now about the rice pudding — sorry to hear that your baked version did not turn out. Sometime ago I enjoyed the best rice pudding ever that was baked — restaurant unfortunately now of out business. I will try your version. Your passion for cooking and baking always comes through.

Yummy! I will have to try this today! I love your standard rice pudding – except that I always seem to have the milk boil over!! So is Jacob eating solids yet? I am soooooo looking forward to you possibly posting puree and baby food recipes. My 7 month old is too!

Deb – if you were to make this with coconut milk, how much sugar do you think you’d use to compensate? I’m home most days writing a dissertation (in theory), but all my breaks on these rainy days seem to be taken up by savoring your blog and then cooking what you’ve written about (I’m still snacking on the granola bars from Tuesday). I think I’m going to try this recipe today, but I adore coconut milk in rice pudding and have a can in the pantry. Thoughts?

Oh yay! I’ve had a constant hankering for sweets ever since I quit smoking a month and a half ago. Rice pudding has been a constant source of desire! My first go at making some came out ok, but I’m eager to improve on that with your recipe!

My mom was born in a small village in Cantabria, Spain. Her mother’s version used short-grain rice, but no raisins [God forbid] and no sal, nor vanilla, just cinnamon sticks and a piece of lemon rind or two. It was slow, slow, low heat cooking. It’s been 5 years now, but I still don’t have the strength to make it. thanks

Rice pudding around the world? I’m in. My Filipino heritage calls for most recipes that include rice to be cooked in a flavorful liquid so the rice absorbs the flavor, so kudos to you. But why water? My family recipe calls for the rice to be slow cooked in milk, mango puree (a more delicate citrus-type flavor), sugar and spice. Personally, I’ve used a Nesco slow cooker for better temperature control and egg(s) may be added at the end to tighted it up if necessary or if being served warm for a decedant breakfast with fresh fruit (stawberries for us). New Jersey here… more snow! Gotta love it.

I’m a huge fan of rice pudding. One of my favorites is made with jasmine rice, coconut milk and a strip of lime peel – Thai rice pudding! So yummy. :)

I think this is my first comment here, but I wanted to say that I LOVE your site. I’ve cooked several of your recipes and they all have turned out great! In fact, I’m doing your most recent granola bars today, along with the lemon curd-filled layer cake! (We’re having weekend guests.) Thanks for all your hard work! :)

Okay, so the recipe says to pull out the zest and the cinnamon stick before serving…I’m assuming that if we were using the strips of citrus peel we’d have to pull it out, but the zest? Can you clarify?

I love your original rice pudding, and will surely try this one, too. And those yummy baby pictures – the “yawn” photo makes me picture him, 70 or 80 years from now, yelling “you kids get off my lawn!” Such an expressive face, one can tell he’s going to be great at something.

Hi Janelle
My Mom only used peel, not zest, and she never took the sticks out, we liked the stronger taste anyway, and since we are used to not biting down thanks to king cakes in NOLA, we just pulled it out. No egg either, the starch from the rice usually makes it thicken a lot, especially if you use short-grain. 2 hr cooking time, rind added to end of cooking time: cook @ 1/2 gallon milk with cinnamon sticks till heated through, add 1 c sugar, add rice when milk comes to boil, add additional sugar to taste, poco a poco. [dust tops of dishes with additional ground cinnamon] In old New Orleans Creole cookbooks there is a tradition of something called a congee, rice starch breaking down to thicken a dish, usually a dessert.

My older daughter and I LOVE rice pudding and will definitely make this. When it comes to RP, though, our all-time favorite is the one served at a local Indian restaurant. We’ve tried Indian rice pudding recipes but the results were nothing short of travesty. Thick and hard to swallow, rather than creamy and comforting and mildly perfumed with pistachios. Any hints? Or better yet recipes?

Here in Costa Rica, we have loads of arroz con leche. I have to say though, that a couple of weeks ago I met a new spin–and in my opinion not one for the better. Someone had made their rice pudding and added chunks of pineapple. It was not my favorite, but definitely true to the fact that everyone has their own different recipe.

I love the recipe, and by all means I need those adorable serving glasses. Just wanted to add… don’t forget the Greeks when it comes to great rice pudding recipes! However, not having had much luck with the family recipe, I will now be trying yours! ;-)

Dear Meg…. Rice, milk, and eggs not healthy? The definition of healthy has been sadly twisted by marketers and advertisers. Depriving yourself is not healthy. Eating rice pudding by the gallon is not healthy. Portion control is the key, ask Weight Watchers or Jenny Craig or, well… me. Deprivation causes desire which creates envy. Everyone knows what happens when you can’t have what you want… you “justify” (your terminolgy)! Eat smart, not “healthy”.

I’m so happy you posted this recipe! I really don’t know how popular is it in the other latinamerican countries you mentioned, but i would say that the Arroz con leche (or Arroz de leche) is very Nicaraguan, and that’s why it’s sooo great for me to see it!
I live in Nicaragua, and love your blog, as a matter of fact, we do it a bit different from your recipe, we don’t use cloves or eggs at all… but i might try your version to see how much different it would taste! i’m a huge fan of Arroz con Leche!
Thank you!!

The Dominican woman who ran the Italian restaurant I worked at (don’t ask!) made the best rice pudding and she did the coconut milk thing -hers was in huge industrial sized amounts so thank you so much for this normal portion recipe to recreate that flavor!

Do I like Cozy Shack? – Yeeeeees! I’ve been known to eat most of a tub of it in one sitting. I also hide it in the fridge from my husband’s grubby grasp.

Do I love the rice pudding from New Jersey diners? – Resounding YES! Especially when it sits up in the bowl, cold, and soooo creamy.

Past experiences with making it at home? – Like you, I tried baked and stove top…from Joy of Cooking and Fanny Farmer. Both versions were gag-tastic. MY husband wouldn’t touch ’em with a ten foot pole and he will eat ANYTHING.

Thanks, Deb! I pretty much gave up on making homemade rice pudding, because Cozy Shack is so inexpensive, good, and easy and I thought my efforts would continue to prove futile. (I don’t get my NJ diner fix living in TX now. Boo!). But….NOW (!) I will make a huge vat of this recipe and maybe I’ll even share (a little).

I happen to *love* chocolate rice pudding. I grew up with a filipino version of chocolate rice pudding called ‘champorado’ (http://en.wikipedia.org/wiki/Champorado). I’ve also made Barefoot Contessa’s rice pudding and added cocoa powder. Really, it’s yummy. Try it.
And yes, I put cocoa powder in steel cut oatmeal as well. It cuts down on the sweetness and besides, chocolate does have nutritional value!

We just got a Miami Rice Pudding store in Hoboken, NJ. http://www.miamiricepuddingco.com/index2.php
Wonder if it is any good? Rice pudding looks very pretty and probably tastes even better!
What about brown rice pudding?!

I LOVE pudding–I’m all about making pudding from scratch, but I have yet to make rice pudding. I really want to try to make this, but I don’t really like condensed milk…will it make a huge difference if I subsitute it with something else? Do you have suggestions? Thanks!!

I’ve been clearing 2 feet of snow, and there is more weather coming so I will be house-bound for a few days. Cold, wet and really hungry are my first, middle and last names right now. I just came in to check weather, report/get news, and I saw THIS in my reader. Ummm. Wonderful… I have all the ingredients ! How lucky is that. OK. Time to park the tractor. I am making this NOW :) Thanks Deb.
xo

My husband spent a semester in Spain and his senora prepared arroz con leche only to have him consume it in a single sitting. She was so pleased she prepared him another batch. I’ve made him rice pudding before but I think this recipe is really going to take him back. I even bought cinnamon sticks recently for no reason at all.

so funny to read this today after making rice pudding (risgrynsgröt) last night. i make it swedish style, 1 part rice, 2 parts water, 4 parts milk with a cinnamon stick, dash of salt and sugar to taste. they eat it with milk or jam on top for breakfast, a snack or dessert. i don’t mess with the recipe much, varying the flavor by the jams, but i like the idea of the zest. will definitely have to try this spanish variant!

as soon as I saw your suggestion for coconut milk, had to add this one: coconut milk & black rice – there’s a nuttier quality to the “pudding” and it’s good for those ppl who complain of the rice’s softness.

Deb,
I once saw an Alton Brown episode where he mentioned that the cinnamon we get here in the US is actually not real cinnamon but a close cousin. I get my cinnamon from my MIL, (when she visits from India) and it is similar to the one you described from Mexico. BTW, Jacob is starting to look a lot more like you!

Rice pudding. Now I know you’re married to a nice man and have a new baby and live in New York. I am married to a nice man and live in Texas. But after posting this rice pudding recipe, I have to ask you to marry me and make me rice pudding all the time. Thank you. And bring the baby! :-)

WOW – okay, I was just browsing today and saw this…and am in the process of making it. I did, however, GOOF and actually used grated lime zest…ummm, and maybe a little much. I am going to see if I can salvage it somehow. THANK YOU for this recipe!

Just popping up to say Thank You!! for making me look good! I’ve never commented but have been cooking from your blog for over a year, and just made the amazing Thick & Chewy Granola bars (you’re right! best granola bar ever!) and a big batch of the Baked Chicken Meatballs (I use ground turkey and my toddler adores them) for friends who just had a baby. The same friends who ate your Spinach and Cheese Strata with oooohs of delight at their baby shower. You get the picture :) I’m completely addicted to your site and many of your recipes have become favorites at our house. Thanks.

I Lurrrve me some rice pudding, and my boyfriend who is cuban/peruvian, grew up eating it at home. This past christmas we used our leftover rice from the big dinner to make a version of arroz con leche, which is now my absolute favorite thing to do with leftover takeout rice (the recipe is on my site if anyone’s interested). I highly recommend it. Next time I have some leftover, I’m trying your recipe. Sounds delicious.

My husband and I have been on a rice pudding kick. It’s the ultimate comfort food. I use basmatti rice, salt, 5 cups half and half, 1/2 cup sugar and an egg. I also add good Mexican vanilla and orange zest at the end, then serve with blood orange segments on the top – so pretty.
There are so many good ideas here to modify my recipe. Coconut milk sounds very interesting.

Like the other 100 odd reviewers, I love Rice Pudding:) The Indian version is more watery(no egg), and has lesser spices- we use cardamom and a few pistachio nuts for garnish. This is my absolute favorite dish to eat when I go back home. I like the real simple version, just milk a touch of cardamom and rice simmered in whole milk till thickened. My mom uses a pressure cooker that makes short work of this, but given my clumsiness I don’t dare. I am weird in that I actually like the skin of rice pudding. Well now, I have to call up my mom and ask her to fedex some over to me :)

WOW – I can’t believe that someone else is obsessed with the rice pudding from Judy Rosenberg’s “All Butter, Fresh Cream, Sugar-Packed Baking Book” – when I was finishing my dissertation, I did massive testings of rice pudding recipes, and hers was best by far… I met her last year, and told her how much I loved it. It’s the BEST rice pudding recipe…

Thanks for the excuse to talk about one of my favorite foods! I made your first recipe (with bay leaf) two weeks ago but then tossed in some toasted whole fennel seeds at the end–maybe 2 tsp? It added a nice bite that I thought complimented the bay leaf really nicely, and it was almost nutty. I left them whole, because I don’t mind a big burst of fennel, but I bet you could use ground if it bothered you. I never would have thought to try more “savory” spices in rice pudding, but they were great! Thanks for the inspiration to play :)

This looks delicious! I am not sure if you heard of firni- it is a classic rice pudding from the princely city of Hyderabad(India).It is made with basmati rice ,milk,cardamom ,sugar and is a creamy delicacy.I am sure you will like it,should you try it.

Rice pudding is one of my absolute favorite desserts, but no recipe I’ve seen or tried quite got me where I wanted to be. I am half Latvian and my Oma always made it with whipping cream and rice then served it with cranberry sauce. Delicious, but not quite what my pallet was dreaming of. I live in a community with a large Swedish contingent and they have their own version–very custard like. Baked and jiggly and nutmegy. Again, good, but not hitting the pallet. Then I caught the picture of this recipe and thought…this might be it. I’ve just finished it and I absolutely could NOT resist a warm cupful. It is extraordinary! Like no rice pudding I’ve every tasted and it hit my pallet dead center!

Re the cooking time after adding the milk, etc. to the rice…mine took 19-20 minutes (I have a ceramic cooktop that is sort of hard to control so it was probably hotter than ideal). After it cools I am a little concerned it will be able to stand on it’s own, but right now, it is delicious!!!!

I am from Mexico, we don’t use the citrus, cook the rice in the milk and besides the condensed milk, we add 1 can evaporated milk….. don’t mind about the ounces in the can…… it still will turn out delicious!
thanks

I never thought much of rice pudding until I tasted my friend Livia’s recipe, which she learned to make growing up in Peru. So creamy, so comforting, so delicious. Her secret is 3 milks- fresh milk, condensed milk and evaporated milk (no water). Who knew rice and milk could turn into such a lovely dessert?

Hey, Deb. Longtime reader, first-time commenter. I can’t wait to try out this recipe! I’m of Indian descent and something tells me this recipe (with some golden raisins and sliced almonds to boot) could live up to my fond memories of my mother’s kheer.

Unlike Gaurav, I’m not of Indian descent, but this immediately made me think of kheer, too, something I’ve always wanted to try, as described to me by Indian pals. This looks very close in spirit and just simply gorgeous.

I made this last night, using kumquat peels for the citrus (YUM!) and currants instead of raisins, and substituted half a Tbsp of almond extract for some of the vanilla. It was SO good! Thanks for the recipe-I’d never had rice pudding and I loved it! Can’t wait to try some of the other suggestions in the comments.

I am always shocked at people who get their rice pudding to cook in under a few hours. Man alive, I stand at the stove for hours, stirring and stirring and stirring and, well, you get the idea. I get rave reviews, of course, but I’m always like, “Dude, you better enjoy it, because I’m not doing it for another year!” I might need to try some of your tricks.

My reading comprehension skills are obviously suffering due to hunger after reading this recipe, but I can’t figure out when to add the raisins in. Do they go in at the very end before cooling? Can’t wait to make this. I once made the Vanilla-Almond Rice Pudding 3 times in one week (and no, I didn’t share it with anyone), and can’t wait to try this one out as well.

I don’t believe I’ve ever eaten rice pudding (for no specific reason, really), but I laughed hard at your chocolate rice pudding anecdote. I looked at your photos here, and imagined it brown, and yeah, that would look totally nasty. But thanks for the laugh!

Deb,
Theoretically, if you were out of vanilla extract, but had a pound of vanilla beans in your pantry, how would you go about adding their scent to the pot? Would you steep the whole bean, or scrape out the seeds? I am torn :/

I may have missed this in the recipe but when do the raisins go in? Is it with the water or the cream or do they get stirred in at the end. Since I have a batch on the stove right now, I’m going to assume they go in with the milk.

For some reason, I always think of rice pudding as a summer thing. Probably because in the city where I live, there is a large population of South East Asians who eat a lot of rice based desserts in summer. To make this a summer dish, I’m replacing the sweetened condensed milk with fresh, thick coconut milk I get from a Malay vendor, mixed with palm sugar, and I’ll probably leave out the egg. I’m also omitting the cinnamon and cloves, and instead using a vanilla bean and a knob of fresh, bruised ginger, and serving it with fresh mangoes and raspberry coulis…yum.

I´m from Spain and I follow your blog a few months ago, I love it and your recipes. I suppose that are many variations of the recipe but here in Spain, we made it a bit less thick, in addition traditionally it is aromatized only by peel of orange, of lemon and stick cinnamon and before serving we add one or several yolks, we presents cold and with a bit of cinnamon ground above..Sorry for my english and congratulations for your blog!!

hey deb, long time lurker, first time commenter here! my grandma always made us this, she’s paraguayan with spanish parents. she kept it pretty simple, with cinnamon and lime zest, and us grandkids added a dollop of dulce de leche on top for extra decadence. it goes together really well :-)

Made this last night and all I can say is yum! My greek boyfriend says it is just like his mother’s (as required he did say hers is a little better). We made it with skim milk and it is still creamy and delicious. Can’t wait to try it with coconut milk. And I can’t go without saying how perfectly adorable your son is…I love that crazy mop of hair :)

I just tried it with long grain brown rice and it turned out delicious! It definitely takes longer to cook the rice, but everything seemed to work fine. I haven’t tried it with white rice, but this version seems to have a little more texture and maybe a little bit of a nutty flavor. I’ll have to try it with white to compare. Thanks for the recipe. I’m new to your site and can’t wait to try more!

I made your “old favorite” rice pudding recipe yesterday instead of this one-because of the lack of ingredients. Deb, it was the best rice pudding I have ever eaten. Thanks…I always enjoy everyone of the recipes you have provided thus far.

Mmmm, just made this last night with coconut milk for about 2 cups of the milk – SO good! Otherwise I followed your recipe to a T, although I did leave it on a lot longer because I wanted it thick. Thankfully we’re going to visit friends tonight who like rice pudding – hubby doesn’t like it and I just know that the kids and I would eat the entire batch in the next two days if we didn’t share..it’s just that good. And boy, did it make my house smell lovely! I think when I want a nice smell in my house in the future, I’ll try the big peels of orange zest, cloves and cinnamon sticks in some water on the stove. Yummy!

I like rice pudding made in almost any way, so this is on the stove right now (minus the lemon peel, because the only citrus in the fridge was definitely past its prime). I think I was probably in junior high before I realized rice wasn’t always sweet – we frequently had it, room temperature or a little warm, with milk, sugar, and cinnamon for dessert.

I usually just make rice pudding by cooking rice in more milk than I would water (white or brown rice works) then adding spices and sugar when almost all of the milk is gone. Super easy, super delish. Does the egg, condensed milk, etc. improve the quality enough to make it worthwhile? And the hourlong soak?

Roadtrip to some warmer countries? Count me in! The rice pudding sounds delicious, but you’ve conjured up pictures of Carribbean beaches, summery weather, fascinating markets full of fresh produce and smiling faces and now I have to console myself with some grilled fish, mango chutney and lots of rum. I’ll be sure to return to rice pudding after out trip! ;)

Mmmmm. I spent four months in India a long time ago and have very vivid memories of a cardamom scented rice pudding. This was ubiquitous and something that we were offered at almost every house we visited. I wasn’t a big fan at the time but I’m willing to give it a shot again.

Thanks Deb! Loved this recipe. Made it last night for dessert, had a bit with breakfast, and it’s still singing to me from the refrigerator this afternoon… Love the citrus undertones. Perfect comfort food for a snowy/slushy end of Feb.!

Just read that your husband requested chocolate rice pudding and I have kept a Nigella’s recipe from a magazine cutout since 2006 to try it out but haven’t got around to making it. It’s made with cocoa powder, milk, vanilla, arborio rice and a bit of sugar. The photo attached to the recipe looks fab, I’ve tried to locate it on the web the authentic recipe to link it for you but can’t locate it….I just know what it’s like when you fancy something….you just got to have it!

azelia — So funny! I have seen it. I clipped it. I researched it obsessively to see if anyone else liked it and must tell you, from what I gathered, many found it to be a dud. I only want to spare someone wasted ingredients and time if it indeed is. That said, I still might give it a whirl one day to see if I can make it work.

i LOVE arroz con leche… i’m from spain and at home my mum makes it once a month… it’s one of those things that i really miss now that i live in the US… in spain it’s such a huge deal that you can even find ‘arroz con leche ice cream’… and believe me, it’s to die for…
your recipe looks amazing, i feel like i’ll be making it really soon!

OK It is truly delicious! I made mine with Fat Free Milk and it turned out fabulous! My only complaint was it made so much!… We had to share this a lot or we’d be eating it for days, happily our friends & family are not disappointed!

oooh you’re good! You’ve almost got my mom’s recipe nailed albeit with a couple of differences (I’m posting it soon). We’re dominican and I always wondered why people wanted to make arroz con leche using precooked rice (thus cheating themselves of the wonderful rice starch thickening up the dish). You definitely got that right. My mom’s recipe by the way? Uses evap milk, condensed milk and whole milk, cloves only, 5 cups of milk instead of 4 and a stick of butter. We must be the dominican equivalent of Paul Deen LOL.

I made this last night and just tried it now, very,very good. My only deviation from your recipe was I omitted the cloves (I just never like the taste in anything) and I added some grated orange zest at the end because I forgot it earlier. My only complaint is it made a ton! At least 6 cups it could have served 10! Good thing my to teenagers liked it.

I substituted coconut milk for the sweetened condensed milk. I then added about 3/4 c. sugar. It came out yummy, but I could not taste the coconut. The raisins made the clove impossible to find at the end. Thanks for the inspiration

I made this, and split it into two batches…one with coconut milk substituted for half of the whole milk, and one with the full amount of whole milk..as a sort of accelerated way to try it both ways. I LOVED the coconut version! come to think of it, I loved the plain one too :- I often have a difficult finding unsweetened shredded coconut for recipes, so this was a nice “pure” coconut taste. Thanks for the recipe

I have been searching for the perfect rice pudding recipe for ages, and this turned out exactly as I had imagined it would. I went a little heavier on the lemon peel, and I thought it added what had been missing in my previous recipes– it was wonderful! Unfortunately, I am the only one who eats rice pudding around here… Oh well–more for me!
Thanks Deb!

I agree that 15 or 20 minutes would have been best. It didn’t seem quite thick enough at 15 or 20 minutes, so I cooked it for 25. By the time it was chilled, it was completely solid… more like rice custard that pudding. It didn’t matter though, because the flavor was AMAZING!!! I added a few cardamom pods along with the other spices, and it was wonderful. Can’t wait to try it again and cook it for a shorter period of time… just so I can eat more.

Deb, I have made tons of your recipes over the years (I’m from way back in your Ivillage days!)…tonight I made the raspberry breakfast bars (I have the BAKED book, but saw them on your site first) and I’m also making the rice pudding (ish) instead of whole milk, I’m using coconut milk, some coconut cream and the evaporated milk…..hopefully my coconut + rice pudding loving friends will adore this recipe. Thank you! Congrats on the baby, he’s too sweet for words

I made this last night and loved the consistency after it had cooled down for a few hours. This morning, most of the liquid had been soaked up, and while it still tastes great, it’s sort of a sticky rice pudding. I’m trying to figure out what happened so I can fix it for next time – my two guesses are

1. I cooked it too long… I went about 30 minutes, and thought that it had roughly 10% of the liquid left, but maybe I should have pulled it around 25 min? I prefer less thin rice pudding, so I thought I was heading in the right direction.
2. My co-op was out of long grain white rice (yeah, really) and so I bought basmati instead. Any chance this soaks up more liquid than plain white rice?

Shan — If basmati is thicker (though, hm, I don’t think mine is) that could be the case. More likely, it was the extra cooking time. You might be able to leave more than 10% liquid and still end up with something quite creamy… definitely worth trying next time.

I made it for dessert last night. Had to take a few shortcuts, nothing dramatic. Reddiwhip on top is essential. It was fabulous. My 3 year-old loved it. Took me back to my kiddie days when why dad took me to this greasy spoon diner, the only place I ever ate rice pudding until I was an adult. Is it the condensed milk that makes it taste like that? This one is a keeper. I can’t wait to make it again when I have some fresh raspberries around…. Thanks!

The rice pudding sounds delicious, but you’ve conjured up pictures of Carribbean beaches, summery weather, fascinating markets full of fresh produce and smiling faces and now I have to console myself with some grilled fish, mango chutney and lots of rum.

This was very tasty. I love the sweetness of the sweetened condensed milk and wouldnt have it any other way! I used whole milk instead of evaporated , used lime juice instead of the peel . To make a creamier pudding: at the end, remove about 2 cups of the pudding to a diffrent container and stir with 2 beaten eggs. Once mixed, add back to the pot along with nutmeg to taste, vanilla , 1 T of butter,and 1/3 cup of sugar. Cook another 3 to 5 minutes

I tried this Friday, and it was so delicious. My family, my boyfriend, and I finished it all up by today! I made a bit of changes, which I was really nervous about it, but all ended well. I used almond milk instead of the regular milk, and coconut milk as a sub for the condensed milk. Since the coconut milk wasn’t sweetened I decided to add 1/2 cup sugar. I also used Ener-G replacer instead of the egg. Oh, and I accidently omitted the cloves. Thanks so much for posting this Deb! I love your blog!

Just wanted to say that I made this yesterday and it was fabulous. Used half and half instead of whole milk, as I had quite a bit left over from another recipe. Even better than the rice pudding from the diner I ate at growing up, and also great if you can’t eat gluten, like my husband. I never commented on your blog before, but I’ve been lurking for a while. Finally got around to trying one of the recipes and it was surely worth it. Thanks for the great recipe!

I second the coconut milk vote. I guess then its not the same dish — but I can’t go back to regular milk now… I make mine with coconut milk, dried apricot and australian candied ginger and maybe some peeled almonds and then I eat it straight out of the pot…

I made this version of Arroz Con Leche a couple of times in one week! It is my new favorite recipe. Inspired by Ina’s rum raisin tiramisu, I soaked my raisins in rum while the rice was soaking. So fantastic! After reading the comments, I’m going to try the coconut milk idea one day. That could be amazing as well. :)

I just love rice pudding! Here in Germany we even have a special variety of rice just for making rice pudding. It is a short-grain rice similar to arborio rice which absorbs the liquid and the flavour much better. Oh, I’d like some rice pudding right now! ;)

I love rice pudding but I prefer a much simpler way a woman in Honduras taught me. whole milk- as in cream and all (you can find it at some Co-ops), Sugar, 1 cinnamon stick, rice, and a pinch of raw cane sugar for the color. No water nothing, simple sweet more campesino. Love your blog.

Even the weather in the South is in full fall swing now, but my stomach and mind have gone straight to winter comfort foods! It was fabulous with all coconut milk, lemon peel and golden raisins! Don’t fear it tasting strongly of coconut. It doesn’t. My coconut hating bf loved it. I even tried a can of (ssshhhh!) fat free condensed milk, and it was still smooth and yummy! Thanks, girl!

Thank you for posting this!! I grew up in Mexico and really crave arroz con leche from time to time, but the recipes I’ve found until now are too complex or time consuming, and they never quite taste right. Well, I’m literally making this one right now, and I just tasted a bit off the spoon – it literally brought tears to my eyes! I had a moment like Anton Ego in Ratatouille, when he first tastes the ratatouille and flashes back to his childhood. I can’t believe I’m standing in my kitchen, cryng over a pot of rice pudding! Lol!

I LOVE this recipe. I’ve made serveral times and started playing around with it. I recently used dried cherries soaked in rum instead of raisins and also used rum in place of the vanilla. It smells wonderful as it is cooking, too.

I love rice pudding. But for me arroz con leche is a soup my grandmother used to make for me when I was sick (we’re puerto rican). Our rice pudding, or arroz con dulce, is made with brown sugar and ginger and is so thick you cut it like a pie. It’s sooo good!!

Oh my this looks delicious.
But, I happen to be lactose intolerant.
What are some other options?
Also… I have been “attempting” to make horchata since last summer, and each time has been an epic failure. You should make a recipe/tutorial on horchata! (since it is lactose friendly)

I made this literally minutes ago and have refilled my ‘sample’ bowl (one must make sure that one’s desserts are acceptable before serving them to others, after all…) THREE times. It’s not good. It’s INSANELY GOOD! Thank you for a wonderful recipe and a fabulous website!

I just have to say this is the best rice pudding I have ever had. I picked up legitimate leche condensada azucarada, canela entera and clavo entero from the mexican food aisle and that might have really been the key to getting the flavor down. By the way I had to cook mine around 40min to get the right constancy, unless these people are cooking it on high I don’t see how it could take half the time.

I love this recipe. I’ve made it 5-6 times (doubled it once- holy cow that was a lot of pudding) and EVERY TIME I overcook it. This really does thicken up quite a bit as it cools. At the 25 minute mark it looks just way too thin to me so I usually keep going ’til 35 and always regret it. For me, cooking for 35 minutes results in a really thick “Kozy Shack pudding consistency”. Next time I’m going to remember.

Deb, I’ve been an enormous fan of yours for years now (I once saw you with Jacob on 1st Ave and I immediately starting squealing and freaked out more than with any celebrity sighting, ever – I was even more excited than the time when Ted Danson asked me for antacids). Not to get too sappy or hysterical, but I do think that your blog has changed my life a little: I was brought here by a friend’s recommendation for guinness chocolate cake – my first-ever attempt at a from-scratch cake. A couple of years later, I’ve grown to have a totally different appreciation for and approach to food, and I’m at least 100% better at cooking -which has honestly affected my life in more ways than just being more competent in the kitchen. I feel like any project, no matter how daunting it seems at first, is possible, ya know? I do think that your blog has helped me feel like everything is more possible. So thank you for the well-written blurbs, the pictures of your adorable son, and of course, the perfect recipes. I made this rice pudding tonight and I couldn’t stop cursing under my breath. Thanks Deb – you’re doing an amazing thing here.

I can say that this recipe is delicious. I made it and in a matter of minutes it was gone. Thank goodness I at least tried it while I was making it.
Made me close another chapter in my heart. My old babysitter use to make it like this, since she passed away, I didn’t want to try any one else, until now.
Thank you, Roxy

Deb, what have you done? I am obsessed with rice pudding. As soon as one batch is finished I start thinking about the next. I went to Mexico for a month, searched and searched but nothing came close to this.

I really dislike egg in puddings… not sure why. I love custard, so it shouldn’t matter, but it does! Could I omit it without doing too much damage? Adore your site, truly, and cannot wait for the cookbook. Eek!

I tried making it with dulce de leche but it wasn’t nearly as sweet as I thought. How much should I have added? I think about 12 oz. of a 1-pound jar wound up in the pot. The pudding is moist and very comfort-foodish but kind of needs some extras. I tried a dollop of lemon curd, which did take it over the top.

In Spain we use peels because we usually remove then before eating. Raisins, cloves and vanilla are not used in our version. Only milk, rice, orange and lemon peels, sugar and cinnamon sticks. And we just simply boild all the ingredients in a low fire for a long time, constantly moving then so the rice starch and sugar can thicken the mixture. Then you put it into bowls and let it get cold.

I’ve made this twice this month. First time, I had a 14 oz condensed milk tin and used all of it and thought it was just too sweet. Today I had approx 8 oz left over from a different recipe and just used that and it’s still very sweet so I’m very happy to know that it can be made with less condensed milk. I’ll keep using 6-7 oz and this is just the perfect recipe. I love the whole spices and just keep them in cause they don’t bother me( I also use a little more of them, like 3-4 orange peels). Rice Pudding is one of my favorite foods ever and I have tried a billion recipes with no luck but this will be my go to from now on. Thank you:)

I’m one of those regular readers who never posts — so first, thank you, Deb, for all the tastiness you’ve contributed to my life — and to kitchens all over!

And, loved this recipe — as a few other posters mentioned, I made my batch with some ginger — just that, instead of cinnamon or cloves, based on the bare, bare kitchen where I’m staying. Perfect food for don’t-leave-the-house-all-grey-Sunday-long!

Hi! I’m hoping you can make a recommendation. I accidentally purchased a bag of “broken rice” from the asian chain grocery instead of my usual, enormous bag of jasmine. In case you haven’t had it, “broken” rice is comprised of fractured grains, and is mega-cheap because it has a reputation as being a bit of a poor man’s food. They also cook up starchier and nuttier than regular rice and taste a bit risotto-y. Do you think this would work for this recipe, or would I be better off using another variety?

P.S. Just got my copy of your cookbook and am very much enjoying it. Your description of trying to get a specific recipe out of your mother-in-law precisely, hilariously mirrors the interaction I have with mine while doing the same thing.

Nevermind – I couldn’t wait. Broken rice is officially THE way I’m going to go! It’s nudging it a bit closer to tapioca territory, but I don’t mind that one bit. Thanks again – this is a stellar recipe :)

Deb, So excited to see you point out the different versions across latin american countries. I personally love the Colombian version of my childhood the best and am always amazed by the small changes that make each recipe unique! Thanks for giving me the push to make some tonight!

Made this fabulous rice pudding a couple of weeks ago for my daughter (she’s 18) and it totally reminds me of the pudding my mother made me as a little girl in England…..I confess that I shared it between six large ramekins and stashed them in the fridge…..I ate four of them…..I’d tell myself I’d just eat half but moments later, the bowl was inexplicably empty!

Hi Deb, I made this once with a tin of condensed milk that I had in the pantry for WAY too long-it was almost caramel! It worked and had a delicious taste!
Today I am making it with coconut condensed milk. Looking forward to dessert time :)

I’ve made rice pudding (though not this exact recipe) with vanilla soy milk before and it is fantastic! I’m a dairy person usually, but saw a recommendation to use soy for the extra flavor, and I loved it with the additional vanilla in there from the soy milk.

This looks amazing! I’m completely obsessed with rice pudding and will definitely try it! I really love indian kheer because of the cardamom so I’m going to try this recipe and sub the cloves for the cardamom. Thank you!

One of my closest friends, who loves rice pudding has had to go entirely dairy-free (her newborn reacts badly). Is there any way I could make a creamy, dreamy rice pudding for her? She misses it so much!

Thankyou. I love your site and your cookbook. They are solely responsible for my reputation as a good cook.

Mmmm I LOVE arroz con leche. Actually, I prefer arroz con coco, which I prepare much like the recipe above, except I cook it in water for a shorter time (rice should be harder than ‘al dente’) and then add coconut milk instead of milk. I’ve never had it with egg! Sounds interesting!

FYI: The great Claudia Roden has a recipe for arroz con leche in her Book of Jewish Food. Uses arborio rice, cardamom, honey and sultanas. Not so rich as yours but really delicious for those of us who have to make slimmer versions of our fave dishes.

Hi,
Followed the recipe exactly but it stuck very badly on the bottom of the pan. Had to throw most of it out. Managed to salvage a little from the top
, but it still tasted slightly burned. I used Italian rice as that’s what lots of recipes call for and it was all I had…..the kind used for risotto. Could this be the problem? Even before adding the rice, the milk was sticking on the bottom of the pot. It is quite heavy bottomed but maybe not heavy enough?

I ended up making this tonight (because I’m impatient) and only soaked rice for 30 minutes instead of an hour. AH-MAZING! This is the best rice pudding recipe I’ve ever made and everything I want rice pudding to be. Didn’t have an orange so I put a splash of orange blossom water into the mix – has a nice floral orange scent to it. Thank you for the wonderful recipe, as always!!

I was searching for a rice pudding recipe, and loving SK & Deb- I turned to the archives. I just made this and holy hell is it good! I’m a rice pudding lover, and I give it an A+. I followed the recipe to a tee and have a lot of pudding, so I may cut in in 1/2 next time. Yum!

Thank you Thank you Thank you – another stellar success from your collection!
Last night we were invited to a friend’s for dinner and asked to bring dessert. One of the guests is gluten-free, what to make? My go-to-never-fails-me smitten kitchen came through again with this recipe that everyone at the party LOVED! Since I haven’t made rice pudding in forever (because the last time I made it, it flopped) I made it exactly as the recipe indicated – cooking for 30 minutes. It was perfect.

WOW!!! Made rice pudding for the first time and it was a big hit! Both my husband and daughter rolled their eyes back! I am not a fan of rice pudding but this is the only one that I have ever liked. Thanks, Deb!

Amazing amazing amazing! This is a wonderful recipe. Easy and so tasty. I cooked for the recommended time in the recipe, and what I loved about this is it gave my rice an almost golden (slightly reminiscent of dulche de leche) colour. Thickened up nicely too. Chilling in the fridge now – whether or not I will be able to wait before tucking in is yet to be seen! Might add a few fresh raspberrys and a dollop of clotted cream to the top, to make the perfect Summer-time dessert. This will be added to my ‘fall back’ repertoire for sure, and beats my usual oven baked method. (For info: I did about 3-4 long grain, to 1-4 short grain as I ran out of the former – this mix didn’t seem to have any obvious effect; I also didn’t have a cinnamon quill so use 1/4 teaspoon of ground pumpkin spice mix and added a whole vanilla pod instead. I used skim milk, but added a couple of teaspoons of Cornish clotted cream). I might be tempted to add a little more citrus next time to cut through the sweetness but that is just personal preference.

ok, here is my question. I took the rice off when it had a thick creamy consistency but no thin…refrigerated it and now although it tastes delicious, it has become stiff, with no cream apparent…should I never refrigerate? did i allow it to cook down too long? How do I keep it creamy going forward?

I freeze my rice pudding, but I must say the sooner you eat it the better. Also store in a freeze lock container or it will not work. Freezer burn occurs when you do not use a freezer safe sealed container. Thaw at room temperature for an hour before eating.

I love rice pudding but this just didn’t work out for me. The extra cooking time resulted in mushy rice. And it makes a HUGE amount. I might try it again, cut the cooking time and only make a 1/2 recipe.

Dear Deb. A sure fire hit!
3 cups cooked brown rice
2 cups nonfat milk with the condensed milk cooked 25 minutes and a splash of bourbon maple syrup to serve.
This was the first time I’d made an actual cooked rice pudding.
My grandmother’s arroz con leche was cooked white rice with cinnamon sugar and whole milk.
This brings back the flavors in a smooth base.
Thank you

I had success with using brown jasmine rice instead of long-grain white rice, as that’s what I had on hand. Additionally, since I had dry whole milk and your salted caramel sauce on hand, I used those in place of sweetened condensed milk. This is a really lovely, comforting dish. We set it off with freshly toasted, salted almonds. So good.